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Saturday, July 9, 2016

Piña Colada Coleslaw #SundaySupper

For the love of coconut! Because National Piña Colada Day is on July
10th, the Sunday Supper tastemakers are celebrating with all things coconut! This event is hosted by Constance of Cosmopolitan Cornbread.All Things Coconut...Great Starts

While I was tempted to come up with a fun twist on a piña colada, my savory-loving side took over and I created a somewhat savory sidedish. I am sharing a Piña Colada Coleslaw made with dried pineapple, coconut aminos, and some rich coconut cream. Enjoy!

Ingredients

2 C shredded green cabbage

1 fennel, trimmed and thinly sliced

½ C dried pineapple chunks

½ C toasted coconut chips

½ C coconut cream (not coconut milk)

½ C mayonnaise

1
T coconut aminos

freshly ground salt

freshly ground pepper

Procedure
Place the cabbage and fennel in a large mixing bowl. In a smaller mixing bowl, whisk the coconbut cream, mayonnaise, and coconut aminos together to form a smooth dressing. Toss the dressing into the salad. Gently fold in the pineapple and coconut. Chill for at least 30 minutes before serving. Season to taste with salt and pepper as needed.

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Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.

My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices! Buon appetito!

All the recipes and photos on my blog are original, unless otherwise noted, and are provided for your enjoyment and use. If you do use any of the content of this blog in yours, I ask that you acknowledge the source. Thank you.